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Pulled Buffalo Chicken & Avocado Crema

The best pulled buffalo chicken comes from the slow cooker—low, even heat allows the meat to fall apart without drying out. If you don’t have one, poach the chicken breasts and then toss in hot sauce
Servings 6

Ingredients
  

  • For Buffalo Chicken:
  • 2 pounds boneless skinless chicken breast
  • 1 cup hot sauce try Frank’s Red Hot
  • ½ cup chicken broth
  • 2 cloves garlic minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried dill
  • Pinch dried thyme
  •  
  • For Avocado Crema
  • 1 avocado
  • ¼ cup Mexican crema or sour cream or crème fraîche
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Pinch garlic powder

Instructions
 

  • For Buffalo Chicken:
  • Add all ingredients to a slow cooker and cook on low 6 hours, or until chicken shreds easily. Remove chicken from slow cooker. Using two forks, shred meat. Return chicken to braising liquid and stir to combine.
  • To store, use tongs to transfer chicken to a lidded container, adding some braising liquid to keep meat from drying out once reheated.
  • For crema:
  • Combine all ingredients in a food processor or blender and process until combined. Use immediately.